Anyone have any experience with Spelt and Gluten Issues? Positive or Negative?

[Guest guest]

Moderator's Note: Thank you!! That was what I was looking for.. When I went

gluten free for at least a year- this is going back quite a few years ago- spelt

was suggested and encouraged. Now people are saying spelt is bad. I was trying

to figure out what happened? New information, new methods, ???

 

Any other experiences anyone wants to share are greatly appreciated.

 

Be Well,

DesertSkyNM

-----

 

We took my son off wheat for about a year - I made gluten free bread but we

weren't totally gluten free but mainly gluten free- and then decided to try

spelt which has gluten in it- He got congested, started snoring again, with

cold after cold and it culminated in a massive sinus infection with mucous so

thick his neck and chest were sucking in trying to breathe when he laid down.

After that we went back to gluten free grains with oatmeal occasionally and a

bit of gluten in the rice krispies- we are now trying to go toally gluten free

and have found gluten free rice krispies and cornflakes. A friend who used to

grow spelt said they are making spelt with more gluten in it to make it more

appealing and sellable because it rises better. I have read that spelt can

contain more gluten than wheat.

Dianne

[Guest guest]

Is spelt gluten free?

 

6/13/2005

 

Many folks ask if spelt is gluten free. There has always been confusion

regarding spelt. Thanks to Ann Whelan, editor of Gluten-Free Living, it is

clear that spelt is NOT gluten free.

 

Spelt is a whole grain flour. Organic, unbleached spelt flour is the same grain

with most of the bran (fiber) removed, and nothing added. Not to be confused

with oats or wheat, spelt is a member of the same grain family but is an

entirely different species. It is one of the original seven grains mentioned in

the Bible. This 9000 year old grain originated in the Fertile Crescent and over

the centuries found its way throughout Europe where it remained a very popular

grain for hundreds of years. To Germans, it is their beloved " dinkel " and is

now found in a wide variety of foods and beverages from bread to beer. To

Italians it is called " farro " and is found in gourmet soups, pizza crusts,

breads and cakes.

 

Gluten-Free Living is a nationwide, independent newsletter now in its fourth

year of publication. Ann Whelan, who is a celiac and professional health

journalist, founded this newsletter.

 

Alice Bast s to Gluten-Free Living and reads every issue from cover to

cover. " If you have never read a copy of Ann’s newsletter, you are missing out

on a great newsletter. I love their in-depth articles and evidence-based

research. "

 

Linda

 

-------------- Original message ----------------------

" desertskynm " <desertskynm

> I have heard mixed information about spelt for people with gluten

> issues. I say " issues " intentionally because I want this to apply for

> celiacs as well as non-celiacs.

>

> Anyone experiences/information would be appreciated.

>

> Thank you in advance!

> DesertSkyNM

>

>

 

 

 

 

 

[Guest guest]

Dorothee,

I would LOVE that recipe- please post it here so the rest of the group (or at

least those interested) can enjoy too!

DesertSkyNM

-------

 

Spelt is an ancient wheat variety. It is very high in gluten. You can bake

pancakes with only spelt and water no need for an egg.

 

But many people who have a wheat allergy are perfectly OK with spelt. It's

far higher in mineral content than wheat.

 

I often bake a very quick amd easy spelt bread with baking powder.You

wouldn't tell the difference from a yeast bread.

If you're interested in the recipe I can send it.

Dorothee

 

 

 

[Guest guest]

I would like the recipe. Thanks, Robyn

--- Dorothee Krien <dorotheekrien wrote:

 

> Dorothee,

> I would LOVE that recipe- please post it here so the

> rest of the group (or at least those interested) can

> enjoy too!

> DesertSkyNM

> -------

>

> Spelt is an ancient wheat variety. It is very high

> in gluten. You can bake

> pancakes with only spelt and water no need for an

> egg.

[Guest guest]

Spelt pancakes

 

2 heaped tablespoon wholegrain spelt flour (50g) for 1 pancake

pinch of salt

ca 100ml water

Make a thick batter and bake in hot olive oil. Turn when the underside is

firm and light brown and bake the same way.

 

Quick Pasta/Dumplings

Bring water to the boil in a pot.

Make a thick dough like for the pancakes but with less water. Take a

tablesoon and scoop dough and place one by one into the simmering water.

When the dumplings raise to the top they are ready. Take out and serve with

tomato sauce, grated cheese and a salad.

You can cut the cooked dumplings and either fry them in butter or heap them

in a lasagne dish, cover with tomato sauce and put cheese on top. Warm in

the oven till cheese is melted.

 

Quick and Easy Spelt bread (Organic)

 

You need: a bowl, a wooden spoon, a loaf tin, baking parchment and

aluminium foil

 

Ingredients:

500g wholegrain spelt flour

2 teaspoons ground coriander (and 1teaspoon each of ground fennel and

caraway of you like the taste)

2 teaspoons of phosphate free baking powder (mixture of cream of tartar and

baking soda 2:1)

100-150g seed mixture (linseed, pumpkin seeds, sunflower seeds, poppy seeds)

1small teaspoon salt

1 tablespoon brown sugar

ca 500 ml sparkling mineral water (C02 is an additional raising agent) but

ordinary water is fine

 

Preparation time: Not more than 10 minutes

Baking time: 90 minutes (60 minutes at 90 degrees/30 minutes at 200

degreesC)

 

Place a small (tuna) tin at the bottom of the oven to create steam.

Heat oven at 190 degrees C.

Mix the dry ingredients in a bowl, add most of the water and mix with a

wooden spoon - don't knead the dough. Add more water if there are still dry

patches but don't make the dough too runny.

Fill in a loaf tin lined with baking parchment.

Brush or sprinkle with water.

Put tin at the lowest tray in the oven. Make sure the tuna tin is not

beneath the loaf tin.

Bake for 1hour at 190 degrees C. When the top is light brown, cover with

aluminium foil and bake another half hour at 200 degrees C.

Test whether the bottom part is properly baked. It should sound hollow when

you tap it. Otherwise turn the loaf upside down and bake for another ten

minutes without the aluminium cover.

It's relatively easy to lift the hot bread out of the tin grasping the

parchment paper.

When baked, take loaf out of the tin, remove the parchment paper and place

loaf on a wire rack, leave to cool.

Keep the parchment for wrapping the bread.

 

This bread keeps very well for many days without getting stale. You can cut

it into very thin slices.

The only off-putting matter is the relatively long baking time.

 

ENJOY!

 

 

On 4/5/08, robyn howell <robynehowell wrote:

>

> I would like the recipe. Thanks, Robyn

> --- Dorothee Krien <dorotheekrien <dorotheekrien%40gmail.com>>

> wrote:

>

> > Dorothee,

> > I would LOVE that recipe- please post it here so the

> > rest of the group (or at least those interested) can

> > enjoy too!

> > DesertSkyNM

> > -------

> >

> > Spelt is an ancient wheat variety. It is very high

> > in gluten. You can bake

> > pancakes with only spelt and water no need for an

> > egg.

>

>